Tuesday, September 13, 2011

Recipe: Cracker Barrel* Hashbrown Casserole

*I think  this is the Cracker Barrel recipe. It's at least close. And according to Elizabeth Brown, it's even better than Cracker Barrel's. I'll take it.

This might be the easiest recipe I've ever made. I feel bad to even call it a recipe. The only prep is chopping half an onion. WHAT?! Yes.


  • 2 lbs frozen hashbrowns (don't thaw them)
  • 1/2 cup melted butter or margarine (hint: this is one stick)
  • 1 can fat free cream of chicken soup (the 10ish ounce one)
  • 1 pint sour cream (who knows how much a pint is?! i do. it's 16 ounces. you're welcome)
  • 1/2 cup chopped onion (about half of a medium sized onion)
  • 2 cups shredded cheddar cheese (the normal size bags)
  • 1 tsp each salt & pepper (really, as much or as little as you want)
  1. Mix all the ingredients in a large bowl
  2. Spread the mixture in a greased 9"x13" pan
    (I use Pam Butter Spray)
  3. Bake at 350 for 45 minutes
The remnants. Yum!

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